Gallon Of Lemonade Recipe

Juice the lemons

Roll lemons on the counter to soften. Cut approximately 12–16 medium lemons in half and juice until you have 4 cups (about 32 fl oz) of fresh lemon juice. Strain juice through a fine mesh sieve into a measuring cup to remove seeds and excess pulp.

Make simple syrup

In a medium saucepan combine 3 cups granulated sugar with 3 cups of the 9 cups water. Heat over medium, stirring occasionally, until the sugar dissolves completely and the mixture is clear. Do not boil. Remove from heat and let the syrup cool for 10 minutes.

Combine lemon and syrup

In a large (at least 1-gallon) pitcher or beverage dispenser, pour the cooled simple syrup and the 4 cups strained lemon juice. Stir to combine thoroughly.

Add remaining water

Add the remaining 6 cups of the 9 cups mixing water to the pitcher and stir. Taste the lemonade: if you want a slightly lighter intensity, add up to 1 additional cup cold water (use sparingly) to bring total volume to 1 gallon (128 fl oz). Final total liquid (before ice) should be about 124–126 fl oz to allow space for ice.

Chill and serve

Add 6 cups of ice to the pitcher or to individual glasses when serving. Stir gently to cool. Refrigerate any unused lemonade in a sealed container; it will keep 3–4 days refrigerated.

If using, reserve a few lemon slices and mint sprigs for garnish. Lightly bruise mint leaves between your fingers to release aroma and add to the pitcher or to each glass when serving. Add lemon zest to the simple syrup as it warms for a brighter lemon aroma, then strain out solids before combining. Float lemon slices in the finished pitcher for presentation.